Carrot Coconut Macaroons

Cookies without eggs and butter? Oh my! But believe us, these are crisp and light treats. If you want to make them even more delicious, melt some carob chips, dip the tops in and allow to cool. Vegan can be yummy.

March 24th, 2010

By LeeAnne Wright

"This was Roma's first introduction to ginger: she made a funny face when smelling it and asked “does this make my skin beautiful if I eat it?' I said yes, thinking she'd object to eating them because of its inclusion, but once baked, we couldn't really detect the ginger. Since these contain no nuts or chocolate, this is one snack I could prepare and send with my daughter to pre-school for her class to enjoy." - Kumi Verma-Des Ruisseaux, mom of Roma, 4, Laval, Que.

Servings

Makes 2 dozen macaroons

Prep Time

Prep Time: 10 Minutes, On the Table: 40 Minutes

Cook Time

28 minutes

Ingredients

1 cup (packed) grated raw carrots (1 large carrot)

1/4 cup apple juice or cider

1/2 cup coconut oil

2 cups coconut flakes

2/3 cup whole wheat flour

1/2 tsp salt

1 tsp grated fresh ginger

2 tbsp maple syrup

Directions

Preheat the oven to 350 F.

Mix all the ingredients together in a large bowl.

Lightly grease a cookie sheet. Roll dough into 24 balls and bake for 28 minutes. Transfer to a rack to cool.